Cafe Rio Sweet Pork, Cilantro Rice & Creamy Tomatillo Dressing
How to layer a Cafe Rio Salad: TORTILLA. I love to cook the raw Tortilla Land tortillas for our Cafe Rio salads or burritos. We usually sprinkle and cook some cheese on them. CILANTRO LIME RICE (from Amber's Kitchen). 2 Tablespoons butter (or avocado oil) 1 small onion, diced 1 clove garlic, minced 1, 3 oz. can diced green chili’s 2 cups uncle bens parboiled rice 1/2 tsp salt 4 cups chicken stock/broth 1/2 cup chopped cilantro juice of one lime 2 green onions, chopped In a medium pot over medium high heat, melt butter and add onion. Sauté until onion is soft, add garlic and sauté for one more minute. Add green chili’s, salt, 4 cups broth and 2 cups rice. Bring to a boil. Cover and reduce heat to low and cook for 18 minutes. Turn off heat, Remove the lid, fluff with fork, and add cilantro, green onion, and lime juice. (Start 40 minutes before dinner) PINTO BEANS (from Amber's Kitchen): 2 pounds dry pinto beans 1 onion, chopped 4 cloves garlic, min